Originally Posted by shamilton
Oh ya...25% will definitely give you corn character in the Triple. I don't know how that would taste/be characteristic to the style, however, I applaud your innovation. I would like to know how that goes. I use 15% in light lagers and its perfect
I don't much care if it's characteristic to the style. Styles be damned! ;-)
I'm looking to basically make a beer I like anyway and replace the sugar, which is usually a substantial amount in my tripels and most tripels, with corn. I've had good luck with Belgians with a few different grains and think some of the yeasts play well with grain. Anyway, can't hurt to try, I figure. I'd like to get some of the corn flavor to come through.